Cranberry Poached Pears

Seasonal Cranberry Wine, crafted with all-natural cranberry juice, is a wonderful addition to your holiday table – in a glass and on a serving dish! This slow cooker Cranberry Poached Pear recipe was created by our Director of Marketing, Brandon Hofherr. It is simple, yet elegant, festive, and flavorful. Enjoy!



6 Bosc pears, peeled, with stems remaining

1 – 2 bottles of Cranberry Wine, depending on the depth of your slow cooker

1/2 cup white sugar

2 tsp vanilla extract

2 cinnamon sticks

Pinch of whole cloves

Zest of 1 lemon

Pinch of salt



In a low slow cooker set to low, combine 1 bottle of wine and remaining ingredients except for pears. Stir mixture lightly, then add pears. Add additional wine to cover if needed. Cook for 4 hours. Remove pears to a serving dish or individual dishes. Transfer the liquid to a small saucepan and simmer until it reduces to the consistency of light syrup. Pour the syrup over the pears, and enjoy with vanilla ice cream or whipped mascarpone.





    1. In a large saucepan, mix the cranberry wine and brown sugar over low heat until warmed through.
    2. Wash and core the apples, then chop (very fine) or grate them.
    3. Add cinnamon, ginger, and allspice to the wine and sugar mixture, stirring well to combine.
    4. Add cranberries, currants, raisins, dried cranberries, and apple to the spiced wine mixture.
    5. Simmer over medium low heat until fruit and wine mixture starts to darken and absorbed most of the liquid, about 20 minutes. Stir occasionally.
    6. While the fruit and wine mixture is cooking, combine the dessert wine, syrup, and honey, stirring well to mix.
    7. Remove the fruit mixture from the heat, and add the dessert wine mixture. Beat well to incorporate everything and break open the fresh cranberries.
    8. The mixture is now ready to be used as you would any fruit pie filling.


Cooks Tips

Mincemeat keeps well. Store refrigerated in covered sterilized jars for several weeks, or freeze for up to three months.



  • 1 cup St. James Winery Cranberry Wine
  • 1-1/2 cups orange juice
  • 1 tablespoon cornstarch
  • 1 package fresh cranberries
  • 2/3 cup brown sugar
  • pinch cinnamon
  • pinch ground cloves
  • 2 tablespoon fresh rosemary, chopped


  1. Combine 3 T orange juice with the cornstarch. Mix completely and reserve.
  2. Place the wine, cranberries, brown sugar, remaining orange juice, cinnamon and cloves in a sauce pan.
  3. Bring to a strong simmer and cook 4 -5 minutes.
  4. Add the cornstarch mixture. Simmer stirring until thickened, 2 -3 minutes.
  5. Remove from heat. Stir in chopped rosemary.

Serving Suggestion

This is delicious as a topping on fresh pound cake or with main dishes like grilled pork or chicken.